This pecan pie cheesecake requires to rest in the refrigerator overnight. The hot water insulates the outer edges of the Pecan Pie Cheesecake, so the edges don’t bake faster than the middle. Bake for 40 to 45 minutes until cheesecake is set. I love trying out new recipes, and this Pecan Pie Cheesecake definitely did not disappoint. Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. (The parchment will allow you to transfer your cheesecake later. You can add the Pecan Topping once the cheesecake has cooled and you are ready to refrigerate it OR as little as 60 minutes before serving. Drop pan on counter a few times to get rid of any air bubbles. Pecan Pie Cheesecake can be frozen for 2-3 months. Hi Heather, yes, you keep the cheesecake in the refrigerator up until serving. I’ve included detailed instructions on how to make a cheesecake so even if you’ve never made cheesecake before, it will be a runaway success and the hit of your holidays! Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Freeze until firm. Add in eggs one at a time until combined. There are substitutes like honey for flavor but the corn syrup keeps it from crystalizing and hardening – I’m afraid it will become too hard without it. Thank you again Jen for another amazing, easy to make, staple ingredients recipe. Is it: let it come to a gentle boil, then cook for three minutes, or, is it “once the butter melts, cook for three minutes”? WATERPROOFING STEP 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of a slow cooker liner. Reduce oven temperature to 325 degrees F and bake for 60-70 minutes, until the center of the cheesecake … It is also made 100% ahead of time for a stress-free dessert! I am having problems with my recipe card serving size showing up correctly, so 4 servings isn’t accurate – this cheesecake will definitely comfortably feed 8. You don’t want to overcook your caramel or it will harden instead of staying gooey. Once butter melts, bring to gentle boil over medium heat for 3 minutes, stirring constantly. Just make sure the Pecan Topping has 60 minutes to set in the refrigerator. Find the best Pie Bakeries near you on Yelp - see all Pie Bakeries open now. Fill a large glass with hot water, then dip knife in hot water before each cut. Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended. GREASE PAN: Line bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. I suggest 2 steps for waterproofing instead of just the typical foil: If you combine these two steps, your Pecan Pie Cheesecake will be 100% leak proof – winning! Happy Thanksgiving! Enjoy! cream cheese, softened (full fat)","1 cup +2 tablespoons packed brown sugar","1 cup sour cream (full fat) (at room temperature)","1 1\/2 tablespoons vanilla extract","1\/2 teaspoon ground cinnamon","1\/4 tsp EACH ground cloves, ground nutmeg","4 large eggs ( at room temperature)","1 large egg yolk (at room temperature)","1\/2 cup unsalted butter (chopped into 4 pieces)","1 cup packed light brown sugar","1 tablespoon light corn syrup","1 tablespoon water","1\/8 teaspoon salt","1\/2 cup heavy cream","1 teaspoon vanilla extract","1\/2 teaspoon ground cinnamon","2 1\/4 cups toasted (roughly chopped pecans*)","1 9\" round, 2 3\/4\u201d high springform pan","1 slow cooker liner (optional but recommended )"," 18-inch wide heavy duty aluminum foil"," Parchment paper"," nonstick cooking spray"," Roasting pan"],"recipeInstructions":["PREHEAT oven to 325 degrees F.","GREASE PAN: Line bottom of a 9\" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag. https://www.copymethat.com/r/InXIDNG/pecan-pie-cheesecake/. Best cheesecake ever!! CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). This looks amazing, what size pan did you use? Is there a risk of the caramel crystallising if I don’t have it? Add sugar and beat 5 additional minutes. I was wondering, after the cheesecake has cooled in the oven and then on the counter for 2-3 hours until completely cooled and then add the pecan topping do I leave the cheesecake in the springform pan and cool in refrigerator for 24 hours or do I remove cheesecake from pan then add topping and then refrigerate for 24 hours? Sheet Pan, One Pot Wonders & Foil Packets Cravings. This cheesecake, like the name suggests is essentially a cheesecake on top of a pecan pie. Wipe knife clean after each cut. I’ve included detailed instructions on how to make a cheesecake so even if you've never made cheesecake before, it will be a runaway success and the hit of your holidays! 2. I don't think I will make this again. Thanks for another incredible recipe. This outrageously good Pecan Pie Cheesecake has a crust made from vanilla wafer crumbs, a nutty and sweet pecan pie layer topped off with a cool and creamy cheesecake layer. Place over medium-high heat and bring to a boil, whisking constantly. HOLIDAY; 0 comment; Inside: Tips for making the best Pecan Pie Cheesecake (+ recipe). Yum! Hi Amy, it means to let it boil for 3 minutes starting after the butter melts. Now, I’m going to break down how to make Pecan Pie Cheesecake. Hi Debbie, usually either way would be fine, but for this cheesecake I prefer to leave the springform pan on so the pecan topping doesn’t go over the sides. Add eggs, one at a time, beating just until combined after each addition. Ahhhmazing! Cheesecake. Top with Pecan Topping and refrigerate for at least 60 minutes. Drop pan on counter a few times to get rid of any air bubbles. Thanks in advance and I look forward to trying this as all of your recipes that I’ve tried turn out great. Pecan Pie Cheesecake Ingredients. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. This Pecan Pie Cheesecake combines two favorite desserts – cheesecake + pecan pie all nestled in a graham cracker pecan crust to create one deliciously decadent dessert that everyone will be OBSESSED with. Which brings me to this, my favourite layer of these pecan cheesecake squares: the pecan pie topping. World Famous! Explore other popular food spots near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers. I am so obsessed and been searching it all over the internet. Go ahead and measure everything out to save time when putting the recipe together. BAKE: Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. Thank you for your kind, thoughtful, awesome comment Amanda! (DON'T open door before 60 minutes, this can cause cracks.). Instead of graham crackers, you can also use Gingersnap cookies.Just make sure to use the same amount of crumbs (1.5 cups) To make 1 … https://tasty.co/recipe/kentucky-derby-pecan-pie-cheesecake To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well … This pecan pie cheesecake with a delicious graham cracker crust is the perfect combo of two desserts. 1 tsp cinnamon . Available From September. In fact, both Patrick and I could not stop eating this cheesecake – we kept sneaking – or more like unabashedly gobbling – forkfuls from the refrigerator until it was gone. ","CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). )","COOL: Turn off your oven and crack open the oven door. I am bugging you again to find out where you got the cake stand from. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. We are going to cover our Pecan Pie Cheesecake with glorious pecan caramel so don’t stress too much about cracks. (DON'T open door before 60 minutes, this can cause cracks. Add graham crackers and pecans to your food processor. I am gluten free and this recipe was so easy to modify with gluten free graham cracker. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. Pour mixture onto cooled Crust and smooth. ","BAKE: Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. *To toast pecans, add pecan halves to baking sheet and roast at 350 degrees F for approximately 5 minutes. The true Pecan Pie, however, comes in the topping. Refrigerate cheesecake at least one hour before serving. Bake until the crust is … My cream did not bubble when added, so im concerned it was barely a rolling boil. (If using a 10" pie plate, use an extra 8 oz. I’ve become obsessed with the Crock Pot Dulce de leche I made recently so I drizzled that on top. While the ingredient list is long, most of the ingredients are used in multiple parts of the recipe. Let pie shell, cream cheese, and eggs come to room temperature. pinch of sea salt. At this point you can add the Pecan Topping or refrigerate and add Topping later. Preheat the oven to 325 degrees. Add sugar. I’m Jen … read more. You are so welcome Sandra, thank you for taking the time to comment! About Pecan Pie Cheesecake. Add sugar and butter and continue to process until finely ground and completely combined. WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water. It’s … Thanks Ranjini, I’m so pleased you loved the cake! I’m a big fan of crust. Filed Under: Christmas Desserts Cravings, Dessert Cravings, Holiday Magic Cravings, Thanksgiving Cravings Tagged With: brown sugar, cinnamon, cream cheese, dessert, ground cloves, sour cream, Thanksgiving, vanilla extract. Recipe Brown Sugar Pecan Graham Cracker Crust. I’m so pleased it was a hit for your Thanksgiving! 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